DONAUWELLE
Tart cherries mixed in black and white cake, topped with buttercream.
Provided by CobaltSerenity
Categories Desserts Chocolate Dessert Recipes
Time 1h50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Sift together the flour and baking powder in a bowl; set aside. Beat 1 cup plus 2 tablespoons margarine with an electric mixer in a large bowl until fluffy. Beat in the white sugar, vanilla extract, and 5 egg yolks. Stir in the flour mixture until just combined.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Use a rubber spatula or wire whisk to gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. Add the remaining egg whites, folding just until incorporated.
- Pour half of the batter into a separate bowl. Sift the cocoa powder into one bowl of batter. Stir until just combined. Pour the white batter into the prepared baking dish, then spread the chocolate batter over. Arrange the tart cherries on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- To make the buttercream, beat 1 cup plus 2 tablespoons margarine, confectioners' sugar, rum, and 2 egg yolks until light and fluffy. Spread over cooled cake. Refrigerate cake until ready to serve.
Nutrition Facts : Calories 428.9 calories, Carbohydrate 42.5 g, Cholesterol 83.7 mg, Fat 27.4 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 349.7 mg, Sugar 29.7 g
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Lokhon Roy
[email protected]This cake is an abomination. It's the worst cake I've ever tasted.
Umair Masood
[email protected]This recipe is a waste of time and ingredients. The cake didn't turn out well at all.
ya nawzad
[email protected]I didn't like the flavor of this cake. It was too sweet and rich for me.
MdHumayun Chowdhury
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Mark Lamb
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good.
Brian Bleau
[email protected]This cake is a bit sweet for my taste, but it's still very good.
Syeda Saima
[email protected]I've tried many Donauwelle recipes, but this one is by far the best. It's the perfect balance of flavors and textures.
Nita Walker
[email protected]This cake is perfect for any occasion. It's beautiful and delicious.
Sapla Akter
[email protected]I made this cake for a party and it was a huge success. Everyone loved it!
Ridoy Kumr
[email protected]This recipe is a bit time-consuming, but it's worth it. The cake is so impressive and delicious.
Aimee Louise
[email protected]I'm not a big baker, but this recipe was easy to follow and the cake turned out great. I'll definitely be making it again.
Mahmoud Tarig
[email protected]This cake is so delicious! I love the combination of flavors and textures.
liana malgas
[email protected]I've made this recipe several times now and it's always a hit. It's the perfect cake for any occasion.
Yarha Naz
[email protected]This recipe was a bit more challenging than I thought it would be, but it was worth the effort. The cake was delicious and the presentation was beautiful. I'm so glad I tried it.
Aamir Xardar
[email protected]Wow, this Donauwelle recipe is a keeper! It turned out even better than I expected. The cake was moist and fluffy, and the buttercream was smooth and creamy. The raspberry jam added a nice tartness that balanced out the sweetness of the cake. I'm def